KR100226098B1 - Processed fish meat, fish meat material prepared by using the same, and process for producing processed fish meat - Google Patents

Abstract

The present invention exhibits strong heat binding property and elasticity, is free to process, prevents alteration loss, and almost eliminates outflow of low molecular weight nutrients such as drips, and at the same time, high yield and high nutritious processing using these effectively. To provide fish meat.

Processed fish meat of the present invention is a salt of 0.2 to 4 wt parts by dry weight added in a solution form of 1.5 to 7 mol concentration dissolved in water or drips to 100 wt parts of round or lump-shaped fish meat or finely chopped fish meat, A dry weight added in the form of a solution of 0.3 to 3 mol concentration dissolved in water or drip has 0.1 to 2.7 wt parts of alkali agent.

Description

[Name of invention]

Processed fish meat, fish food ingredients and manufacturing method of processed fish meat using the same

[Technical Field]

TECHNICAL FIELD The present invention relates to processed fish meat obtained by processing round or lump shaped fish meat or finely chopped fish meat, fish meat food material using the same, and a method of producing processed fish meat. More specifically, it prevents drips during thawing or refrigeration of fish meat, and impregnates fish membranes with cell membranes, root herb collagen and myofibrils by impregnating high salt solutions or high alkaline solutions. Salts of cell membrane tissues and collagen in lipids, fats or fats, etc., accelerates emulsification with high concentrations of alkaline chemicals, adds gelation ability, and also adds meat fibers and fats. Processed fish meat which prevents degeneration due to softening, gelatinization or oxidation of fish masses, prevents drips during thawing or refrigeration, and restores and restores the taste and flesh color of denatured fish masses; It relates to a used fish meat food material and a process for producing processed fish meat.

[Background]

In recent years, fish and seafood have been reevaluated as excellent protein foods, and in particular, as foods excellent in health. As processed foods of these fish products, kneaded products such as fish cakes and the like are widely known. Recently, crushed frozen fish meat is used as a raw material.

However, there are many kinds of fish, and there is a big difference in meat quality due to age, sex, season, nutrition, etc. In particular, the muscles of fish are usually 70 to 80% of moisture, so they are processed (frozen, chilled, Salting, heating, etc., have caused problems such as weight loss due to the drip of fish, processing, steaming, meat hardening, oxidation, and the like.

Therefore, various processing methods have been proposed to improve these conventional problems. for example,

1. Japanese Unexamined Patent Application Publication No. 53-50358 discloses a method for producing a processed food in which fine meat and vegetable protein are salted and pasted, followed by uneven mixing of fats and oils, thermocoagulability and materials. have.

2. Japanese Patent Application Laid-Open No. 54-2368 discloses fish tender for softening meat and stabilizing meat coloring by simultaneously or before and after dipping bonito and soy beets in NaHCo ₃ and NaHPo _4. A method for producing a smoked article is disclosed.

3. Japanese Patent Application Laid-Open No. 55-144844 discloses a method for producing a frozen fish food in which bone-shaped fish meat is immersed in a salt solution, sodium bicarbonate and alkaline phosphate solution, and then drained, heated under pressure, and then frozen. Is disclosed.

4. Japanese Patent Application Laid-Open No. 57-5668 discloses that fish meat is immersed in 0.3-1.0% sodium bicarbonate, 0.3-1.0% sorbitol solution, or a mixed solution thereof, and then dehydrated in a salt solution, followed by casing to improve fish binding. Disclosed is a method of preparing a meat ham.

5. Japanese Patent Application Laid-Open No. 62-19069 discloses the preparation of edible protein materials for the preparation of edible protein materials, which are immersed in a mixture of cooking oil, salt, and saccharides for a long time in order to improve soft tissues such as pollack bleached with water. A method is disclosed.

6. Japanese Patent Laid-Open No. 6-165634 discloses dissolving inorganic salts in an aqueous sodium chloride solution as a pretreatment agent for the purpose of minimizing quality deterioration due to processing of aquatic products and maintaining the pH of the entire aqueous solution in an alkaline state. For this purpose, a method of pretreatment of aquatic products, which is subjected to boiling and thawing, is disclosed, after using sodium carbonate for soaking the aquatic product in the pretreatment liquid for a long time to maintain the temperature at 0 to 20 ° C.

7. Japanese Patent Application Laid-Open No. 62-49012 discloses saccharides, polymerized phosphates (0.05 to 0.4 wt. Parts of polymerized phosphates within 6 to 12 wt. Parts) and divalent metal salts (0.2 to 1.0 wt. After the addition), after stirring sufficiently with a stirrer, it is frozen at -40 degreeC, and the frozen shark meat manufacturing method which prevents generation | occurrence of the odor at the time of processing is disclosed.

8. In Japanese Patent Laid-Open No. 53-145948, whale meat is cut to the required thickness, and after washing with water, 1 to 3% of salt is added thereto, and the salt-soluble protein is dissolved only on the inner surface without damaging the internal structure with a stirring mixer. A manufacturing method is disclosed in which 70 mm Hg is molded under reduced pressure, and then heated in a hot water at 90 ° C. for 2 hours and 30 minutes, and then cut into a suitable shape to obtain a canned lump of whale meat.

9. Japanese Patent Application Laid-Open No. 4-311374 discloses a method of making elastic fish meat by bleaching water or a quality-improving agent in calcium salt or salt after preliminary dehydration to fish of low freshness or fish of weak meat quality. have.

10. Japanese Patent Application Laid-Open No. 62-130667 describes the addition of sodium carbonate (0.04 to 0.06%) and / or sodium hydrogen carbonate 0.05 to 0.15% when mashing in the manufacturing process of crushed fish meat and adjusting the pH to 7.5 or less. A method for producing frozen fish meat is disclosed.

11. Korean Patent Application Laid-Open No. 2-295466 discloses a dough product having elasticity by adding 0.01 to 0.1 wt parts of basic calcium to the manufacture of fish dough products, and adding pH of 7.3 to 8.5 thereon and adding 0.5 to 5 wt parts of animal and plant proteins. A manufacturing method is disclosed.

12. Japanese Patent Application Laid-Open No. 2-203769 describes the use of calcium, magnesium, and strontium salts when washed with water to prevent the outflow of protein cross-linking factors and to increase the effect by adding phosphate thereon. A method of making a dough product is disclosed.

13. Japanese Patent Application Laid-Open No. 1-222761 discloses a gel-forming ability by finely pulverizing a homogenizer in a phosphate (0.2% or less) or a sodium bicarbonate solution in a step of bleaching with water, and bleaching it with water for 20 minutes under 100 mmHg reduced pressure. A method of improving is disclosed.

14. Japanese Patent Laid-Open Publication No. 54-80456 discloses a manufacturing yield by subjecting the raw meat in the shape of a mass to be scratched, and then adding an additive such as a phosphate compounding agent or a salt, followed by stirring and mixing under reduced pressure of 60 cmHg or more. Disclosed is a method for producing corned beef that is improved by -20%.

15. Japanese Patent Application Laid-Open No. 59-39111 discloses the addition of 1 to 3% salt to chicken, followed by gentle mixing, eluting the salt-soluble protein in the form of meat paste on the surface of the mass and introducing it into the mold under reduced pressure. Disclosed is a method for producing a chicken block which is filled and solidified by heating again.

16. Japanese Patent Application Laid-Open No. 62-29953 discloses a method for producing a processed meat product obtained by injecting a pickle liquid heated by steam into meat meat, thereby obtaining a meat product of low temperature, low calorie and low phosphoric acid.

17. Japanese Patent Laid-Open Publication No. 3-180138 discloses a large amount of raw meat in a large amount of pickle solution having a composition close to body fluid concentration by adding an appropriate amount of sugars, binders, coloring aids, emulsion stabilizers, pH adjusting agents, etc. Disclosed is a method for producing seasoned meat soaked for ˜30 hours.

18. Japanese Patent Application Laid-Open No. 58-37826 discloses adding sodium salt to a mass to adjust the ionic strength of the mass to 0.6 or more, eluting actiocin on the mass, and freezing it at -2 to -8 ° C. Disclosed is a method for producing a single mass in which a mass is formed at a pressure of 3 to 70 kg / cm 2 and the masses are bonded to each other.

19. Japanese Patent Application Laid-Open No. 2-308774 discloses a meat paste state of pH 6.0 to 7.3 by adding soybean fiber protein solubilizer such as salt, and a remaining meat mass of 90 to 10 wt. A method for reshaping lumps of meat in which kneaded meats of less than or equal to .5 are kneaded while avoiding mixing of oxygen gas by using a vacuum filter, a line mill, and a line mixer is disclosed.

By the way, the said conventional processing method had the following problems.

1. Japanese Patent Application Laid-Open Publication No. 53-50358 is made by adding vegetable protein and salt to fine meat, mashing it into paste-like meat, blending fat with it, and then slowly freezing for 5 hours to several days. Is to make a substitute for. By the way, during the crushing, the temperature of the food is increased by friction, so that the quality is easily deteriorated, and at the same time, there is a problem in that cooling is required and workability is poor in order to prevent the temperature of the food from rising. In addition, it is easy to cause drips due to enzymatic activity, and since the drip adsorbs the drip of meat, the binding property of fish is lowered. In order to compensate for this, it is necessary to use vegetable protein and lose the taste of meat. Had Therefore, the fish meat is not made up of only 100%, and the manufacturing work also takes a long time, and as a result, there are problems in terms of quality and hygiene and low productivity.

2. Japanese Unexamined Patent Publication No. 54-2368 refers to fish meat, which is hard to turn brown after cooking, such as bonito, bleeded with saline, and salted for 48 hours, followed by sodium bicarbonate and dibasic sodium phosphate. It is soaked in sorbet solution to soften meat, but it is squeezed because salt is applied to the surface in large quantities, and it takes a long time for salt sterilization process. And there was a problem that the salinity is high with the decrease in productivity. In addition, there is a problem that the productivity is reduced because the additives lose the taste and require a long time for the salt dishing step.

3. Japanese Patent Application Laid-Open Publication No. 55-144844 discloses a problem in that bone-like fish meat can be eaten as a bone body and excellent in intake of calcium powder, but the work at the time of manufacture is complicated, the workability is poor, and the productivity is low. Had In addition, there is a pressure heating process, the nutrients are destroyed, there is a problem that can not use the nutrition of the fish as a whole.

4. Although Japanese Patent Application Laid-Open No. 57-5668 is suitable for improving the binding property of fish ham, it has a problem that the quality of fish meat is easily deteriorated because the pickling time is long. In addition, in order to suppress deterioration of quality, work such as temperature control is complicated, workability is poor, and productivity is low. In addition, there has been a problem that effective nutrients such as low molecular weight components and trace elements, including water-soluble proteins, dissolve and leak.

5. Japanese Patent Application Laid-Open No. 62-19069 is suitable for improving soft tissues such as pollock and fish meat with a turquoise texture, but the effective nutrients of fat and low-molecular protein components are a mixture of cooking oil, salt and saccharides. It had a problem in that it leaked by the infiltration pressure in the middle, the nutritional value fell, the binding property of fish meat fell, and the processability fell.

6. Although Japanese Patent Application Laid-Open No. 6-165634 has an effect on suppressing quality deterioration due to processing of aquatic products, there is a problem that the immersion operation takes a long time and the productivity is lowered. In addition, the drips, etc., which are the flavor components during long time immersion, elute at a penetration pressure in the treatment liquid, or have a problem of deterioration of quality during immersion.

7. Japanese Patent Application Laid-Open No. 62-49012 is suitable for sharks containing about 10 to 20 times more urea and trimethylamioxide than common fish, such as sharks, and degrading freshness and giving off odors of ammonia and trimethylamine. Since salting is required and solid salts are contained, the quality tends to deteriorate during salting, and the work is complicated and productivity is low.

8. The publication of Japanese Patent Application Laid-Open No. 53-145948 is made by bleaching with water, bleeding out, adding salt, stirring, and molding under reduced pressure. Therefore, the production process is complicated, so the productivity is low. There was a problem that nutritional value fell.

9. The publications of Japanese Patent Application Laid-Open No. 4-311374 or Japanese Patent Laid-Open No. 62-130667 and Japanese Patent Laid-Open No. 2-203769 are suitable for improving the quality of fish meat of weak quality, but they are bleached with water and added with salts. When the tissue is strengthened by removing the denatured part and increasing the number and time of washing with water, the taste of the low-molecular nutrients caused by the bleaching with water diminishes and the yield of the product decreases. Had a problem.

10. Japanese Patent Application Laid-Open No. 2-295446 has excellent elasticity, texture, and flavor, but has problems in the reaction time, elasticity, and preservation in the case of adding high pH, especially basic calcium.

11. Japanese Patent Application Laid-Open No. 1-222761 is micronized with a homogenizer in 5-8 times the amount of bleaching water (0.2% phosphate or tripotitate, or heavy additives) to a cut tissue including the dark part of fish flesh, and 100 mmHg. Bleaching under reduced pressure is performed. At the end of decompression bleaching, the fat was removed, but there were problems such as leakage of low-molecular nutrients by water bleaching, miniaturization in bleaching materials, decompression bleaching, etc. .

12. Japanese Patent Application Laid-Open No. 54-80456 discloses a short cut of the fascia and tendon of a meat slice, and then adds an additive and stirs it under reduced pressure to 3 to 5 ° C. Soak it for 48 hours, and steam it at 115-118 degreeC for 60 to 90 minutes, loosen a processed meat, and then remove a fascia, a tendon, and a blood vessel to make a product. For this reason, the work process is complicated and the working time is long, which has the problem that productivity is low. In addition, since corn beef is poor in color and phosphate, sodium nitrite and the like are added, it has a problem that it is not preferable for safety hygiene.

13. The publication of Japanese Patent Laid-Open No. 59-39111 had a problem that it could not be modified to the inside of the meat by reaction of only the meat surface. In addition, since the work process requires 12 to 48 hours of molding work and 2 to 3 hours of heating work under reduced pressure, it becomes a complicated work process and has a problem of high cost and low productivity.

14. Japanese Patent Laid-Open Publication No. 62-29953 or Japanese Patent Laid-Open Publication No. 3-180138 have a low salting effect due to low salt concentration, and have a very gentle gelation emulsification effect. Could know. In addition, the product has a problem in that texture such as elasticity and chewing taste is poor, and also has a problem in that it is easy to oxidize and discolor to meat.

15. Japanese Patent Application Laid-Open Publication No. 58-37826 or Japanese Patent Laid-Open Publication No. 2-308774 show that when the fat layer is present in the mass, elution or biochemical reaction of actiocin does not occur, resulting in poor binding properties and faintness during heating. Had problems. For this reason, the whole use of the crumb meat with many fat layers was difficult, and also had the problem that workability was inferior.

In addition, since all of these conventional examples are processing methods in which the additives of granulation are formed or soaked in a large amount of low concentration processing solution, it takes a long working time to achieve the initial purpose with these processing methods. There was a problem in that the quality of the fish meat was reduced (softening, hardening, oxidation) and at the same time, the production yield was significantly reduced. For this reason, there was a problem that the texture such as chewing taste and taste were lowered when eating. In addition, there has been a problem that a waste disposal facility is required for the treatment of a large amount of immersion liquid used for immersion, fat powder and low-molecular nutrient components spilled from fish meat. In addition, the conventional processing method does not have free processability of fish meat, and has a problem that it is difficult to use only for a specific use.

[Initiation of invention]

The present invention solves the above-mentioned problems, by adding a high concentration of salts and alkaline agents mainly and processing in a very short time, can be easily cooked by an electric cooker such as a microwave oven, and does not become cloudy when heated, There is no leakage of low-molecular nutrients, and the taste is kept fresh in the meat. In addition, there is very little change in color due to oxidation during refrigeration, and color can be vividly colored. It is possible to prevent changes in meat quality and drips caused by thawing, and to prevent degeneration during refrigeration and freezing, and to remove fishy fish thereon. By gelling or emulsifying beeswax in proteins, fats and oils in meat tissues, it stabilizes meat, improves chewing taste, feels good in mouth, and can produce low-salt cooked foods or frozen foods. have. The meat is soft, and even without the need for various binders and additives, even meat and fat mixed meat can be bound in a raw state. It has strong heating binding property and elasticity, so it is free to be processed and prevents the loss of deterioration and almost all outflow of low molecular nutrients such as drips, while providing high yield and nutritious processed fish meat effectively used. Providing fish food ingredients suitable for raw fish type, canned food, salted dried fish, grilled fish such as grilled skewers and other various processed foods, and high concentration of salts and alkalis and other vitamins as necessary And the like, and the treatment of cell membranes, myofibrils, myocardium, collagen or fat, cell membranes and collagen in fat, skeletal muscle and fat tissues, or salivary tissues by treatment for a very short time (1-15 minutes) Modified with capillary structure, the taste can be extracted at the cellular level, and various seasonings By adding ingredients or the like, complexing of the taste can be caused. Even if the food is eaten after various cooking such as raw food such as sashimi or heating, the more you chew, the more you can taste the taste. In addition, it can be easily cooked by an electric cooker such as a microwave oven, and can be used freshly since the taste is maintained in the meat without spilling low-molecular nutrients during heating. In addition, it prevents discoloration of meat color by oxidation during refrigeration of fish meat and at the same time, develops meat color vividly, and prevents drip leakage, deterioration during refrigeration, and the like during thawing. In addition, fishy fish can be removed or masked. Proteins, fats and waxes in fats and oils can be gelled or emulsified to stabilize meat and improve chewing taste. In addition, it is possible to prevent crumbs of fish meat during heating and cooking, and to adjust the year of fish meat freely, and to produce low-salt fresh fish processed meat, frozen food or cooked food at low cost. It is an object of the present invention to provide a method for producing processed fish meat.

In order to achieve this object, this invention consists of the following structures. That is, in the processed fish meat according to claim 1, any one or a mixture of (1) NaCl, KCl, CaCl ₂ , MgCl ₂ , or a mixture thereof is added to 100 wt parts of round or lump-shaped fish meat or finely chopped fish meat. (2) NaHCO ₃ , Na ₂ CO ₃ , KHCO, with 0.2 to 4 wt parts of dry weight dissolved in raw fish or other drips or in the liquid mixture of the drip and water and added in a solution form of 1.5 to 7.0 mol. ₃ , K ₂ CO ₃ , NH ₄ HCO ₃ , sodium phosphate, sodium phosphate, sodium phosphate trisodium, sodium pyrophosphate, sodium polyphosphate, potassium pyrophosphate, sodium hexametaphosphate, potassium metaphosphate, sodium metaphosphate A composition containing 0.1 to 2.7 wt parts of alkali agent dissolved in water or raw fish or other drips of fish or other fish or mixed solution of the drip and water and added in a solution form of 0.3 to 3.0 mol concentration. Have

The processed fish meat according to claim 2 is, as an additive, 0.5 to 12 wt parts alcohol, 0.001 to 0.2 wt parts vitamin E agent, 0.006 to 0.3 wt parts vitamin C agent, 1 to 13 wt parts sugar, 0.2 to 5 wt% Negative egg white, 0.001 to 4 wt parts, preferably, at least one of 0.01 to 3 wt parts of antioxidant is contained.

The processed fish meat according to claim 3 has a structure according to claim 1 or 2, wherein the drips of the raw fish meat are reduced in the round or meat-like fish meat or finely chopped fish meat.

The fish meat material according to claim 4 is used in the processed fish meat of claim 1, as a binding aid such as soy protein powder, dextrin, casein soda, emulsifiers such as whites, lecithin, sugar esters, DHA, EPA, chitosan, calcium, and vitimins. Functional agents such as collagen, sodium alginate, calcium citrate, corn starch, potato starch, adhesion aids such as glucomannan, sorbic acid, preservatives such as potassium sorbate, plant fiber such as soy protein fiber, animal fiber such as kitchen, coconut oil, corn Oils and oils, rape oil, pork oil, lard, fish oil, oils and fats, glycine, L-glutamic acid, L-glutamate, sodium inosinate, sodium guanylate, fish peptide, beef powder, beef extract, folk extract, etc. Spices such as seasoning, pepper, ginger, paprika, nutmeg, mace, thyme, allspice, onion, garlic, coriander, calmodan, callaway, sage, laurel, marjoram, clove, cinnamon There is at least one member has a configuration in which a mixture of such.

The method for producing processed fish meat according to claim 5 includes 3 to 12 parts by weight of a salt solution having a concentration of 1.5 to 7.0 mol of salt and a concentration of 0.2 to 4 parts by weight of salt in a dry or lump-shaped fish meat or finely chopped fish meat. ) And salting process to impregnate membranes, myofibrils, root grasses, collagen or lipids, fats, cell membranes and collagen in fat, and 1 to 10 wt parts of alkaline high concentration solution of 0.3 to 3.0 mol concentration. An alkali impregnation step of impregnating with 0.1 to 2.7 wt parts of an alkali agent in dry weight, and the salting step and the alkali impregnation step may have either of the steps first.

In the method for producing processed fish meat according to claim 6, 1 to 10 parts by weight of an alkaline high concentration solution of 0.3 to 3.0 mol concentration (0.1 to 2.7 parts by dry weight) is used in 100 parts by weight of round or fleshed fish or finely cut fish meat. Salt and alkali impregnation step of impregnating the salt and alkaline compound solution with 3-12 wt parts (alkali agent) and 3 to 12 wt parts of a salt solution of 1.5 to 7.0 mol concentration (0.2 to 4 wt parts of salt by dry weight) in the fish meat. .

The manufacturing method of the processed fish meat of Claim 7 is equipped with the additive solution impregnation process of Claim 5 which impregnates the additive solution which mixed one or more of vitamins, animal and vegetable powder, antioxidant, and saccharides in fish meat. Has a configuration.

The manufacturing method of the processed fish meat of Claim 8 is equipped with the additive solution impregnation process of Claim 6 which impregnated the additive solution which mixed one or more types of vitamins, animal and vegetable protein powder, antioxidant, and saccharides in fish meat. Has a configuration.

The manufacturing method of the processed fish meat of Claim 9 is 3-12 weight part of salt high concentration liquid of 1.5-7.0 mol concentration (0.2-4 weight part by dry weight) in 100 weight part of round or lump-shaped fish meat or finely-shaped fish meat. Salt) impregnated into fish meat to salt cell membranes, myofibrils, myocardium, collagen or lipids, fats, cell membranes and collagen in fat, and 1 to 10 wt parts of alkaline high concentration solution of 0.3 to 3.0 mol concentration (dry weight). And an alkali / additive impregnation step of impregnating a compound solution of an additive solution containing 0.1 to 2.7 wt parts of an alkali chemicals), sugars, vitamins, animal and vegetable protein powders, and one or more kinds of antioxidants. The alkali / additive impregnation step has a configuration in which either step can be performed first.

The manufacturing method of the processed fish meat of Claim 10 has the structure of Claim 5 further equipped with the dispersion absorption process which permeates, disperse | distributes, and absorbs the said salt high concentration solution or the said alkali high concentration solution into fish meat.

The manufacturing method of the processed fish meat of Claim 11 has the structure of Claim 6 further equipped with the dispersion absorption process which penetrates, disperses, and absorbs the said salt high concentration solution or the said alkali high concentration solution into fish meat.

The manufacturing method of the processed fish meat of Claim 12 WHEREIN: The structure of Claim 5 WHEREIN: The said salt-processing process or the said alkali impregnation process is a structure where fish meat processing temperature of 20 degrees C or less is performed, and / or pH is 5-10. Have.

The manufacturing method of the processed fish meat of Claim 13 WHEREIN: The salt and alkali impregnation process of Claim 6 has the structure which the fish meat processing temperature of 20 degrees C or less is performed, and / or pH is 5-10. .

The manufacturing method of the processed fish meat of Claim 14 WHEREIN: The salting process or the said alkali impregnation process of Claim 5 is in the injection method which injects directly into fish meat using an injector, or the spraying method which sprays directly on the surface of fish meat. It has either configuration.

The manufacturing method of the processed fish meat of Claim 15 is any one of the injection method of Claim 6 which the said salt and alkali impregnation process injects directly into fish meat using the injector, or the spraying method sprayed directly on the surface of fish meat. Has a composition.

The manufacturing method of the processed fish meat of Claim 16 has a structure as described in Claim 10 whose dispersion absorption process is any of a massage method, the vibration method, the ultrasonic method, and the kneading treatment method.

The manufacturing method of the processed fish meat of Claim 17 has a structure as described in Claim 11 whose said dispersion absorption process is any of a massaging method, the vibration method, the ultrasonic method, and the kneading processing method.

Here, as a kind of fish, it can use regardless of the magnitude of form, such as a marine acid, a freshwater acid, etc. For example, marine fish such as pollock, Hokis, white salmon, sea bream, white fish, tuna, marlin, red fish, sardine, mackerel horse mackerel, blue fish such as saury, seals, seawater such as whales Freshwater fish such as fish, carp, crucian carp and salmon, mollusks such as eel, eel, cutlass, octopus and squid, and marine shrimp such as Antarctic shrimp and barley shrimp can also be used.

As fish meat, the thing just after catching, refrigerated, frozen, ice-cold storage, etc. can also be used. In particular, salmon egg, trout egg milk, cod egg milk, etc. can be used for salmon, trout, cod, red meat with low fat content, and other low-utility fish.

As the form of the fish meat round (sardine, mackerel, horse mackerel, bonito, squid, mackerel, sea bream), semi res (salmon, trout, tuna, shark, tiger trout), dress (salmon, trout, cod, shrimp), Bandres (salmon, trout, tuna, flounder, etc.), chunks (swordfish, tuna, etc.), fillets (swordfish, flounder, pollock, tuna, flounder, flatfish, etc.), steak (salmon, trout, swordfish, tuna, whale, Halibut, etc.), blocks (whales, pollock, mackerel, etc.), slices, dice shapes, minced meat, minced meat, sticks, etc. are used.

The thicker the flesh, the easier the injection work, such as the impregnation of the salt solution or the alkaline solution into the fish mass, can be easily carried out, and massage, vibration processing, and ultrasonic work can be performed easily. desirable. Further, small fish such as chopped fish meat, crustaceans, and sea shrimps, and those in a truncated tissue state can be impregnated uniformly by spraying a high salt solution or a high alkali solution.

As the salt high concentration solution, a solution of 1.5 to 7.0 mol concentration, preferably 2.5 to 6.0 mol concentration, depending on the kind of salt is used. Although the salt concentration depends on the type of fish and the fish meat collection area, it is generally recognized that as the salt concentration is lower than 2.5 mol, solubility of the myofibrils is decreased, and the formation of gelation in the fish meat is reduced. Although lower than 1.5 mol concentration, the tendency becomes remarkable, and as it exceeds 6.0 mol concentration, it is recognized that salt taste is strong, meat quality becomes hard, and the taste of fish meat disappears, especially 7.0 mol concentration Since the tendency becomes remarkable when it exceeds, all are unpreferable. The salt concentration of 2.5-6.0 mol improves the solubility of cell membranes, myofibrils, roots, collagen, lipids, fats, and cell membranes and collagen in fatty meats, thereby structuring the meat tissue in capillary shape. It is suitable because it elutes actiocin from meat protein and gives gelation ability to improve binding property.

As the salts, one kind of NaCl, KCl, CaCl ₂ , MgCl ₂ or a mixture thereof is used. As NaCl, a processed salt processed with glutamine oxygen may be used. The salt high concentration solution dissolves these salts in water or drips of raw fish meat or other fish meat, or a mixture of the drips and water, and is adjusted to a solution of 1.5 to 7.0 mol concentration.

The amount of salts added to fish meat is 0.2 to 4 wt parts, preferably 0.3 to 3 wt parts, more preferably 0.5 to 2 wt parts relative to 100 wt parts of fish meat. With less than 0.5 wt parts, the tendency to lower the salt solubility of cell membranes, myofibrils, roots, collagen and lipids, fats, and cell membranes and collagen in fats is recognized, especially at less than 0.2 wt parts. It is recognized that the salt starts to listen hard as the portion is exceeded, and in particular, if the salt content exceeds 4 wt. Parts, the tendency to lose the aptitude as a food depends on the processing method and the type of processed food material. In addition, the less the amount added, the more the flavors of the raw materials can be obtained. If the amount is large, it can be used as a smoked product or salt salt to improve these storage properties.

As the alkaline agent high concentration solution, although it depends on the kind of alkaline agent, the thing of 0.3-3.0 mol concentration, Preferably it is 0.7-2.5 mol concentration is used. As the concentration is lower than 1.5 mol, the tendency of the pH rise of the meat to decrease and the gel formation ability and the emulsification capacity to become unstable is recognized. Especially, when the concentration is less than 0.5 mol, the tendency becomes remarkable, and the pH increases as the concentration exceeds 2.5 mol. It tends to be excessively deteriorated of myofibrils and root sheaths, and it is recognized that the tendency of deterioration of processed fish meat is easy to progress, and it is difficult to maintain processed products and quality in post-processing, especially if the concentration exceeds 3.0 mol. Since the tendency becomes remarkable, it is not all preferable.

Alkali agents include Na ₂ Co ₃ , K ₂ CO ₃ , CaCO ₃ , NaOH, KOH, Ca (OH) ₂ , NaHCO ₃ , KHCO ₃ , Ca (HCO ₃ ) ₂ , NH ₄ HCO ₃ , Sodium Phosphate, Sodium Phosphate , Sodium polyphosphate, sodium metaphosphate, sodium pyrophosphate, monosodium phosphate, potassium pyrophosphate, sodium hexametaphosphate, potassium metaphosphate, monopotassium phosphate, dipotassium phosphate, sodium triphosphate, or mixtures thereof This is used. Among these, NaHCO ₃ and KHCO ₃ are preferable because they have some difficulty in solubility in water and the like, but are easy to adjust pH and are safe for food hygiene. The preparation of the high alkali concentration solution is carried out by adjusting the alkali agent to a solution of 0.3 to 3.0 mol concentration dissolved in water or drips of raw fish meat or other fish meat or a mixture of the drip and water.

The amount of the alkali agent to be added is 0.1 to 2.7 wt parts, preferably 0.3 to 2 wt parts, and more preferably 0.4 to 1.3 wt parts, depending on the alkali strength, with respect to 100 wt parts of fish meat in dry weight. In addition, when pH rises, you may adjust by adding weak acid, such as lactic acid. As it becomes less than 0.4 wt part, it becomes difficult to fully mature and the gel formation ability tends to become unstable, and especially when it is less than 0.1 wt part, the tendency becomes remarkable and exceeds 1.3 wt part, and the meat pH It tends to rise prematurely, and it becomes inferior to preservation | storage, and the tendency which becomes easy to generate | occur | produce denaturation at the same time as a weak smell is added, and especially when it exceeds 2.7 weight part, the tendency starts to appear remarkably, are all unpreferable.

Drips should be fresh or contain fewer bacteria under quality control. The drips may be used alone or in combination with other drips, or may be diluted with water, or may be added and mixed in a high salt solution or a high alkali solution. At this time, since there is water in the drip, it is preferable to reduce water that dissolves salts and alkaline agents. By reducing the low-molecular nutrient content and taste in the drip into the meat, the flavor of the raw meat can be utilized.

The salting step, the alkali impregnation step, the salting step, the alkali impregnation step, the soluble promotion, gelation imparting and emulsifying step are preferably performed at 20 ° C or lower, preferably 10 ° C or lower. It is because it tends to deteriorate easily and deteriorate preservation | storage, even if it becomes 10 degreeC or more by fish maturity. Moreover, it is preferable to adjust alkalinity so that pH of fish meat may be 5-10, Preferably it is 6.5-8.5. As the pH is lower than 6.5, the tendency of the tissues of fish meat is weakened. In particular, when the pH is lower than 5, the tendency is remarkable, and as the pH exceeds 8.5, depending on the type of raw fish, there is a sharp stiffness. The tendency to cause is recognized, and especially when the pH exceeds 10, the tendency becomes remarkable, which is not all preferable.

Impregnation of the salt high concentration solution or the alkaline high concentration solution with fish meat may be added simultaneously when impregnated with an injector such as an injection, etc., but if the salt high concentration solution is first injected, and then the high alkaline solution is injected, the color tone can be increased. have. In addition, when fish is fresh or color is not a problem (for example, processed fish meat such as fish hamburg or fish croquette), high-alkali solution of alkaline agent can be injected first to improve physical properties by emulsification in fish meat. .

The impregnation method is carried out by injecting or spraying with a syringe or the like when the fish meat is small, and by using an injector when the fish meat is large.

As alcohol, liquor, such as mirin, sake, wine, and liquor, such as whiskey, and Chinese liquor are used suitably. By adding liquor such as mirin or sake, sake, flavor and softness can be improved in processed fish meat.

As addition amount to fish meat, 0.5-12 weight part, Preferably 1-8 weight part is used with respect to 100 weight part of fish meat. When the amount added is less than 1 wt part, a tendency that subtle flavors do not appear occurs, and particularly, if the amount is less than 0.5 wt part, the tendency is remarkable. Moreover, when it exceeds 8 wt part, there exists a tendency to lose the flavor which fish meat has, and especially when it exceeds 12 wt part, this tendency is remarkable and it is unpreferable.

Examples of the saccharide include one of xylitol, sorbitol, glucose, origosaccharide, maltotetraose, galactose, fluctose, lactose, sugar, sucrose, maltose, glucose, or mixtures thereof, or glycerin, propylene glycol, starch, or the like. Can be used. As the amount of sugar added, 1 to 13 wt parts, preferably 4 to 10 wt parts are used relative to 100 wt parts of fish meat. As it is less than 4wt, it tends to be subjected to freezing degeneration during storage and the tendency of meat quality to deteriorate. If it is less than 1wt, it is not preferable because the tendency becomes remarkable depending on fish species. In addition, as more than 10 wt parts, the tendency of sweetness becomes remarkable, and a tendency to turn brown appears. In particular, when it exceeds 13 wt parts, the tendency is remarkable, which is not preferable.

The vitamin C agent is used in an amount of 0.006 to 0.3 wt parts, preferably 0.02 to 0.15 wt parts based on 100 wt parts of fish meat. There is a tendency that the fish meat is oxidized and the color decreases as the number is less than 0.02 wt parts. In particular, when it is less than 0.006 wt parts, the tendency is remarkable, which is not preferable. In addition, as the amount of the fish meat increases more than 0.15 wt parts, there is a tendency that a large difference in the color development and the antioxidant effect of the fish meat cannot be recognized depending on the type and freshness of the fish meat. not.

By adding 0.001 to 0.2 wt parts, preferably 0.005 to 0.08 wt parts of 100 wt parts of fish meat, vitamin E improves the color development and antioxidative effect of meat along with batamine C, especially at 0.005 to 0.08 wt parts. The effect can be made remarkable. In addition, vitamin E agent may be used only if the meat is fresh, and only the vitamin C agent may be used.

As for the whites, 0.2 to 5 wt parts, preferably 1.2 to 4.5 wt parts are used with respect to 100 wt parts of fish flesh. According to the blending ratio, even fish meat that has been frozen for a long time by preserving it for a long time, etc. can carry out salt solubility of salt high concentration solution, emulsification or gelation by high concentration of alkali solution, and reinforcement and promotion, especially at 1.2 to 4.5 wt parts. Can enhance the action.

Examples of antioxidants include erythorbic acid, sodium ethylenediamine dibasic sodium acetate, sodium erythorbate, and sacchatol (manufactured by Taiyo Kagaku Co., Ltd.). The compounding quantity is 0.005-4 weight part with respect to 100 weight part of fish masses, Preferably 0.05-3 weight part is used. The taste to be eaten in this range is not impaired, and the change in meat color can be prevented.

Alcohol, vitamin C agent, vitamin E agent, sugar, egg white, antioxidant, etc. are used as additive solution by dissolving in sorbitol solution which is one kind of saccharide, water or drip of raw fish or other fish meat, or mixture of said drip and water. . Especially, sorbitol solution is especially preferable. Since sorbitol of granules is difficult to dissolve in water or the like, the solution form (70% concentration) is easy to mix with a high salt solution and easy to use. By adding these, the taste of fish meat can be pulled out more.

As other subsidiary materials, binders such as bouillon, meat extract, seasonings, spices, lactalbumin, plasma powder, additives such as actiocin, dextrin, pearlmitacter TG-B (manufactured by Chiba Seihun Co., Ltd.), Binding aids such as soy protein powder, casein soda, cardan 10,20,30 (manufactured by Takeda Yakuhin Co., Ltd.), emulsifiers such as lecithin, sugar esters, glycerin fatty acid esters, fatty acid esters such as terpropylene glycol, DHA, EPA Functional agents such as, chitosan, calcium, vitamins, collagen, emulsifiers such as Sanpro LX-100 (manufactured by Taiyo Kagaku Co., Ltd.), Sansoft (manufactured by Taiyo Kagaku Co., Ltd.), sodium alginate, calcium citrate, Adhesion aids such as cornstarch, potato starch, glucomannan, preservatives such as sorbic acid and potassium sorbate, vegetable fiber such as soy protein fiber, animal fiber such as kitchen coconut oil, corn oil, rapeseed oil, pork oil, lard, fish oil Vegetable oils and the like are used. These can be dissolved and used in a high salt concentration solution, a high alkali concentration solution or an additive solution.

By this structure, a small amount of a high salt solution and a high alkaline solution are impregnated into the inside of the fish meat approximately uniformly, thereby rapidly absorbing these salts and alkali agents in the meat using high permeability of the cell membrane of the fish meat and rapidly biochemical reaction. It is assumed that it can cause the tissue in the meat.

Dispersion and absorption of the total amount of the high salt solution impregnated by physical means directly affects the skeletal muscles and fat layer in the fish meat mass, so it promotes salt solubility in a very short time and at the same time rapidly decreases the salt concentration and calms the reaction activity. It is thought to stabilize quality.

In addition, the alkaline high concentration solution is similarly dispersed and absorbed in the meat by physical means. However, the reason for this is unclear, but the biochemical reactions occur sequentially in the fish meat tissue, and the emulsification / gelling ability is added by capillary-shaping the muscle fibers or muscles in a very short time. I think that. That is, salts, alkaline agents, vitamins, functional agents, seasonings, etc. are impregnated into fish meat in a high concentration solution, and then forced dispersion and absorption processes such as vibrations are carried out to absorb all of these directly into fish meat, causing a biochemical reaction. At the same time, cell membranes, myofibrils, root sheaths, muscles, lipids, fats, collagen, etc. in skeletal muscle are relaxed, softened and divided, and partially dissolved. Thus, peptides and other flavors dissolve and diffuse into meat tissues, which are separate. It extracts the complex effect with the added additive liquid and seasoning, and the dissolved and exudate exudes emulsification and gelation ability and integrates with the surrounding fish meat tissue to show a kind of liquid meat inside the meat. It is estimated to be highly maintainable in the organization. The fat layer softens salts of collagen and lipids contained in fat fibers and blood vessels and nerves in cell tissues, and alters the fat layer in a gel-forming state to modify the fat tissues and gelatinize to make meat taste better. can do. Meat tissue is modified by salting with salt or alkaline solution and emulsifying by adding gelation ability. Thus, the effect of adding vitamins to skeletal muscle is greatly improved, and the meat is activated to activate the reactants and additives in the tissue of capillary structure. As a result, it prevents oxidation and discoloration during the preservation of fish meat, changes to a transparent meat quality, sustains freshness, and controls the whiteness of the meat with a combination of additives.

Since salts and alkaline agents are uniformly diffused in meat tissues, the acidity of the skeletal muscle tissues, etc., uniformly dispersed in the meat tissues is neutralized to lower the pH of fish meat, which significantly improves the preservation and prevents degradation of quality. .

In addition, by massaging, vibrating, and sonicating, it is possible to uniformly disperse the fish in the salt high concentration solution and the alkali high concentration solution to promote capillary shape, micro emulsification, and gelation ability in a very short time (1 to 15 minutes). Capillary tree shaping of meat tissues by salting and emulsifying ability improves the water retention of meat, prevents the formation of drips, and makes it possible to ripen the growth immediately after catching in a very short time. Since the water retention property is improved, it is possible to prevent the outflow of flavor components such as water-soluble low molecular protein and various low molecular nutrients, and to maximize the taste and nutritional value of fish meat. In addition, since only a small amount of a high salt solution is used, the salt concentration of the entire fish meat can be suppressed to be a low salt food. In addition, the meat can be softened by this treatment, so that hard meat such as tough meat, for example, meat of the tail of a tuna, can be changed into soft meat.

By changing the concentrations of salts and alkaline agents, the binding and age of meat can be freely controlled. In addition, the drips generated at the time of thawing are mixed in a high salt solution or a high alkaline solution and reduced in fish meat, thereby preventing loss of nutritional value and taste. In addition, the action of the alkaline high concentration solution, the salt high concentration solution and the vitamin agent can improve the color and quality of the meat, and also prevent the production of fish smell.

By adding the drip to other kinds of fish other than the fish meat that produced the drip, the flavor of the other kind of juice can be added to the taste.

Soluble seasonings, nutrients and functional agents can be mixed in the salt high concentration solution or the alkaline solution high concentration solution, so that flavoring or high nutritional value according to the application such as patient food can be added to the material itself.

As the meat tissue of fish meat changes and forms a capillary tree, so-called gel-forming ability and densifies the meat tissue, even when juice is generated during heating firing, the meat is absorbed and retained in the tissue when the meat expands by heating. The water content in the stomach is increased, and as a result, the expansion rate can be improved to obtain a soft product with volume.

By adjusting the concentrations of the salt solution and the alkaline solution, the meat contest of the meat can be freely adjusted, and thus the cooking area can be expanded. In addition, since it has a strong binding property, the meat loaf and the meat loaf are finely bound, and the finely chopped meat becomes a mass of meat so that it is not separated and scattered separately even when heated. Since the water retention is high, it is possible to prevent the outflow of the drips due to freezing and to prevent the degeneration during refrigeration and freezing or thawing. In addition, even when gently frozen or re-frozen, the binding between the meat pieces and the meat pieces or the minced meat is excellent, so that the skeletal muscle and the fat layer can be stabilized with high quality without drips.

Since it is added at high concentrations with salts, alkylating agents, etc., the fat layer in fish meat can be salted in a very short time, emulsified, gelled, gelatinized, and added with salts of 1wt% or less of fiber protein to relax cell membranes, myofibrils, roots, etc. To dissolve, a high concentration of solution can diffuse and react with proteins or fats in meat tissues, and the concentration of solution can gradually decrease, leading to the end of the biochemical reaction in a short time. As a result, the meat with poor binding properties can be modified into soft binding meat with excellent elasticity without destroying skeletal muscle tissue. It is presumed to be due to elution of actiocin to inhibit enzymatic activity in the growth, thereby preventing the breakdown of enzymes in meat tissues. The free processing property giving the binding and strong heat binding properties in the raw state can be obtained.

The gelling effect by salting effect stabilizes fish meat tissue like dough products, making chewy sashimi, and dissolving fat by high pressure such as canned food or retort or heating by microwave or cell membrane or filament in meat Can be prevented from being dispersed and dispersed, and at the same time, it can be prevented from being disturbed during heating or after cooking. At the time of thermal expansion, the outflowing juice can be absorbed into the capillary-shaped meat tissue again and collected in the fish meat to enhance the water-retaining effect. In addition, the capillary structure of the meat structure makes it possible to prevent softening and hardening after cooling. By the addition of animal and vegetable protein powder, fine water-retaining ability, degree of contest, and fine adjustment of taste can be improved.

Best Mode for Carrying Out the Invention

Hereinafter, an embodiment of the present invention will be described in detail.

Example 1

As fish meat, three fresh sea breams were used to remove these scales, heads, and intestines, and 2,700 g of round meat washed with water was prepared. Subsequently, 135 cc of a salt solution containing 4.3 mol of a high concentration of salt in which salt was dissolved was injected into 2700 g of fish meat in a mesh shape. Subsequently, while vibrating for 5 minutes using an electric massager, the salt high concentration solution was penetrated into the fish meat tissue and dispersion absorption was performed to promote salt solubility. Subsequently, after injecting 166 cc of an alkaline high concentration solution of 1.2 mol in which NaHCO ₃ was dissolved into the fish meat in a mesh shape, it was vibrated with an electric massager for 5 minutes, and the alkaline high concentration solution was dispersed and absorbed into the fish tissue. Aging promotion was performed to add emulsification and gelling ability.

Next, about the obtained sample, the change of a structure was confirmed with the microscope with an untreated sample (comparative example). When the cell membrane was confirmed at 400 times magnification, the cell membrane of the comparative example could be clearly identified, but the cell membrane of the present example was as if the cell membrane was destroyed and the whole flowed. Thus, when observed again by magnification of 60,000 times with an electron microscope, it was found that a small bubble-like thing entered between the myofibrils, the myofibrils were partially cut, and microscopic emulsification occurred. Could. In addition, it was confirmed that the Z bands were considerably bent, and the myofibrils were enlarged in the Z bands to form spindles. In addition, the sample used what sliced skeletal muscle into 70 microns in all.

As is clear from the above, the biochemical reaction at the cellular level with capillary structure allows the taste to be taken out at the cellular level, and the seasoning combined with the seasonings can be made, resulting in a taste that has never been achieved in fish meat. I could see that. Conventionally, as a drawback of fish meat treatment, the occurrence of drips after freezing and thawing, the collapse of meat tissues, the occurrence of fishy smell, the reduction of coloration, etc. have been pointed out. It was found that these problems can be almost solved.

Example 2

In the red sea bream treated in Example 1, again, as alcohol, mirim 35cc, sake 40cc, Amirich GCR (manufactured by Ajinomodo Co., Ltd., GCR) 4.5g, sorbitol 55g, a mixture of vitamin C and vitamin E 4.5 After g-injecting the additive solution in which g was dissolved in a fishnet, the dispersion was absorbed and promoted by stimulating with an electric massager for 5 minutes. Subsequently, this was used to fillet the bones and both flesh and remove the bones of the abdomen, vacuum packed the bag made of non-breathable synthetic resin, and frozen at -20 ° C for one month. One month later, the defroster was taken out of the freezer. After thawing, the fillet was taken out of the bag. It had excellent characteristics such as elasticity, gloss, binding, and vivid color. It was also found that it can be used for various purposes such as sashimi, stewed foods, roasting, frying, and Meunier. In addition, it was found that after thawing, it is possible to use as a chill and to make it possible to use a multi-purpose which has not been available until now. In addition, skin-filled fillet meat is slightly boiled in 100 ° C of cutting water, if necessary, quickly put in cold water, cooled and drained, then completely drained, and then the fish meat is rapidly frozen with a continuous freeze freezer and adhered to the surface. After removing the brush, a small piece of ice may be vacuum-packed in a non-breathable bag. At this time, it was found that when the oxygen scavenger is packaged, the preservation property is better.

Example 3

In the fillet-shaped shelled sea bream treated in Example 2, the skin of the side or the center of the blackish part of the shelled sea bream, which is slightly boiled in the cutting water, removes the flesh with bones, and cut into fine ashes and processed. The resultant was placed in a tray and rapidly frozen, then vacuum-packed, and after 10 days, thawed and circuitd to perform a sensory test on five panelists. As a result, the texture and the like are sashimi like sea bream, and the taste is thawed and higher than the taste of fresh fish.

As described above, the embodiment of the present invention is processed fish meat having excellent characteristics after processing as in Examples 1 and 2, and can be used for business or home use by chilled distribution, rapid freezing or thawing, and can be distributed and sold as chilled after thawing. I knew it was.

Example 4

The fish bones, which are fresh fish, were removed from the shelled sea bream, which was divided into three bones and two flesh, washed with water, and 3000g of fillet meat was completely drained. Next, 150 cc of 4.4 mol of salt high concentration solution containing a salt of 9: 1 mixture of salt and MgCl ₂ was injected into fish meat in a mesh shape to 3000 g of fillet meat, and then vibrated for 5 minutes using an electric massager. , Dispersion absorption of salt high concentration solution was carried out to promote salt solubility. Subsequently, after injecting 140cc of a 2.1 mol concentration of an alkali agent high concentration solution in which sodium tripolyphosphate was dissolved into fish meat in a mesh form to 3000g of fillet meat, the solution was dispersed and absorbed in an alkaline solution for 5 minutes by vibrating with an electric massager. The maturation promotion to add emulsification and gelling ability of the fish meat tissue was completed. In addition, after injecting an additive solution in which Mirim 50cc, Cheongju 50cc, a mixture of vitamin C and vitamin E, 5g, GCR 5g, and sorbitol solution 85cc were dissolved in fishnets, the solution was vibrated for 10 minutes with an electric massager. Aging was promoted while dispersing and absorbing the additive solution in fish meat. Subsequently, fish meat modified with a capillary structure was cut into sashimi, lyophilized, and processed foods of sea bream were prepared. The soup was divided into five panelists and subjected to a sensory test. The evaluation was very high.

Conventional products are hard and have no natural feeling, but according to the present example, they are close to the raw texture, which is not processed, and the freeze-dried foods for pottery products can easily be returned to the state when hot water is poured. I could see that.

Example 5

The head and intestines were removed and frosted fillet-shaped frozen fish meat washed with water was thawed under temperature control and 3000g of fish meat was sufficiently dehydrated. Next, after injecting 147 cc of a salt solution containing 4.4 mol of a high concentration of salt in a salt-net form into the fish meat, it was vibrated with an electric massager for 5 minutes to disperse and absorb the salt high concentration solution in the fish to promote salt dissolution. Subsequently, 139 cc of an alkali solution having a high concentration of 1.85 mol in which NaHCO ₃ was dissolved was injected into the fish meat in a mesh shape, and then dispersed and absorbed in the same manner with an electric massager for 5 minutes to promote emulsification and gelling ability. Subsequently, an additive solution containing 110 cc of sorbitol solution, 48 cc of mirim, 4.5 g of GCR, 90 g of sucrose, 5 g of a mixture of vitamin C and vitamin E, 50 cc of sake, and 28 g of white porcelain was injected into the fish meat in a mesh shape to make an electric massager. Do the same for 5 minutes to diffuse and absorb. Then, it was rapidly frozen, transferred to a tray, wrapped with a film, and stored in a freezer at -25 ° C for 1 month. After one month, it was taken out and thawed. The occurrence of drips could be almost.

As a comparative example, 1000 g of untreated meat filet meat of the present invention was used and rapidly frozen in the same manner as in Example, and was taken out and thawed one month later. The occurrence of large amounts of drips was recognized, and the color change and fading was somewhat perceived. Subsequently, five panelists were tried as the present example and the comparative example as frying and steamed dishes. The example product was soft and delicious to eat, but the comparative product was hard, and furthermore, the fried food was peeled off and cut when the meat was peeled off and cut due to the contraction of the meat. This tendency became worse as the cooked food cooled and passed over time, and it became hard and tasteless.

In this embodiment, the present embodiment is excellent in water retention, prevents drips, improves yield after heating and cooling, prevents softness, and prevents blurring, and makes seasoning at the cellular level a small amount of salt. I could see that I could get something.

In addition, by long-term preservation, raw materials with frozen degeneration and low salt solubility are dissolved by adding 1% of whites in sorbitol solution to emulsify and reinforce gelation ability. It was found to improve. In addition, this feature can be used for retort products and canned foods, and unlike conventional retort products or canned foods, meat can be scooped up with a good taste and the texture can be obtained. I could see that.

Example 6

1200g of frozen pollack fillet meat was thawed under temperature control. Next, 45cc of a 2.0 mol-alkaline high-concentration solution in which Na ₂ CO ₃ was dissolved was injected into the fillet meat in a mesh shape, and then dispersed and absorbed by vibrating for 5 minutes with an electric massager. After injecting 62cc of a 4.05 mol salt solution having a concentration of 8: 2 in a high concentration of a salt solution into the fish meat, the solution was accelerated for 5 minutes by vibrating with an electric massager. Thereafter, 20 cc of Mirim, 2 g of GCR, 18 g of sucrose, 2.1 g of a mixture of vitamin C and vitamin E, and 25 cc of wine were dissolved in an additive solution in a fishnet, followed by vibration for 5 minutes with an electric massager. And dispersion absorption of the additive solution, addition of emulsification and gelling ability, and acceleration of aging were carried out. Subsequently, the obtained fillet meat was cut for roasting, mounier, stewed foods and fried, and then rapidly frozen with a tunnel freezer, placed in a non-breathable bag and vacuum packed, and stored in a freezer at -20 ° C. After one week, they were taken out of the freezer and thawed, and cooked by roasting, Meunier, stew, instant pan boiling, and frying. All were excellent textures and tastes.

Conventionally, since fishy, drips are many, and after heating, it becomes hard, and the flesh shrinks or becomes cloudy, and when frying, the adhesive material was added and breaded, but the quality of a texture, taste, etc. was inferior. According to this embodiment, the texture, taste, and the like can be improved without using an adhesive material, and at the same time, a product of 100% of fish meat can be made, and a conventional problem can be solved. In addition, it was found that a multi-purpose processed frozen food suitable for grilling fish, Meunier, stewed foods, and frying can be obtained.

Example 7

As the fish meat, 600 g of fish filleted skin was prepared by removing the head and viscera of the hoki (fresh fish) and washing it with water. Next, after the high concentration salt solution 30cc concentration of 4.0mol dissolved salt performing the injection into a mesh shape in the fish meat, carried out for 5 minutes treated with vibration electric massage machine, then high concentration solution of an alkaline agent 24cc of 1.2mol concentration dissolved in NaHCO ₃ Injecting fish into the fish net shape and performing a low speed operation with a vacuum massager for 5 minutes while spreading and absorbing the high alkali concentration solution into the fish meat to promote emulsification and gelation performance. Next, an additive solution in which 17 cc of sorbitol solution, 10 cc of mirin, 1.0 g of GCR, 1.0 g of a mixture of vitamin C and vitamin E, 1.0 g of Sanprabon HG (manufactured by Taiyo Kagaku Co., Ltd.) and 10 cc of sake were dissolved as a deodorant. The fish meat was injected in the shape of a mesh and subjected to low speed operation with a vacuum massager for 5 minutes while promoting diffusion absorption and aging of the additive solution. Product test was done about the obtained sample. The results are shown in Table 1.

In the product test, the fillet-shaped hoki of the present embodiment was cut into pieces, and a firing test and a frying test were performed. As a comparative example, except that the processing of the present invention was not carried out, a fillet-shaped piece of bone and two ribs was prepared in the same manner as in the present example.

(1) In the firing test, a hot plate set at a temperature of 167 ° C. was used, and the front and back of the fish chips were fired for 8 minutes.

② In the frying test, frying oil was adjusted to 180 ° C. and oil was adjusted for 3 minutes.

Each yield was as follows. (Samples were each six, and yield took the mean)

Next, a product test was conducted on the obtained product.

Example

In the case of frying, there was no gap between the meat and the skin due to the expansion of meat, and there was no heat reduction and was soft and plump. The fried oil was light brown and tastes good. In the case of calcining, there was no cracking of the flesh and no tearing of the form, and the whiteness was excellent, and the water retention was good, so that the weight was decreased over time, the chewing taste was good, and the taste was good.

2. Comparative Products

Over time, the water evaporates, the product hardens and the color becomes black. As it dried, the white became black and hardened, and at the same time the taste fell. In addition, the flesh was severely divided, three were divided.

Traditionally, many fishy and drips are hardened after heating, and the meat shrinks or rubs, so only frying is available, and when it is fried with oil, it is applied by applying bread powder with adhesive material, but the taste and texture are poor. there was. In this embodiment, even if only fish meat is used without using an adhesive material or bread crumb, a product having excellent taste and texture can be obtained, and a conventional problem can be solved. In addition, it was found that by using NaHCO ₃ as an alkali agent, the pH of the processed food can be lowered, a stable quality can be maintained, and a processed fish meat suitable for heating cooked corrosion food can be obtained.

Example 8

Remove the hair, guts, skin, and bones of Hoki (fish), drain 900g of fillet-shaped meat with three pieces of flesh, and then squeeze it into coarsely minced meat (National Meat Grinder MK-GL2) (10㎜). Walked. The obtained minced meat was placed in a mixer, and the salt high concentration solution was impregnated in the minced meat while running at low speed for 5 minutes while spraying 45 cc of 4.0 mol of salt high concentration solution in which salt was dissolved with an atomizer. Next, while spraying 63 cc of 1.0 mol of alkali high concentration solution in which NaHCO ₃ was dissolved with a nebulizer, impregnating the high concentration of alkali solution while running the mixer at low speed for 5 minutes, and promoting salt solubility while diffusing and absorbing saline solution and alkaline solution. At the same time, emulsification and gelling ability were imparted to promote binding property. Next, impregnate the additive solution while running the mixer at low speed for 5 minutes while spraying the additive solution containing 15cc of Mirim, 15cc of Cheongju, 1.5g of GCR, 27g of sucrose, and 1.5g of a mixture of vitamin C and vitamin E. Was performed. Subsequently, the obtained minced meat was molded into a steak shape and heated to conduct a product test.

Conventionally, minchi meat has been processed into plank-shaped blocks using animal and vegetable protein powder as a linking agent, but after heating by free water, fat, or fat or oil, the meat is loosened and hardened, and the water retention is poor. According to the present embodiment, however, the fish meat alone increases the solubility of the protein contained in the fish meat without using the linking agent and reforms the fat, thereby increasing the excellent heat binding property even when the fat is mixed in the meat, It turned out that the expansion rate can be improved. Moreover, according to the present Example, it was also found that it can be molded and used for a multipurpose, and the fish species of low utilization can be used highly.

Example 9

To 100 g of each of the Hoki's fillet film of Example 7 and the Hoki of Example 8 which were roughly coarse, 100 mg of calcium (Wada Seiyaku Co., Ltd., product name: Wada calcium) as a functional agent, and 10 cc of sorbitol liquid , The additive solution in which 0.2% of the multivitamin agent containing vitamins C, E, B ₆ , and B ₁₂ was dissolved was kneaded to diffuse and absorb the additive solution into the raw meat.

In general, hoki and pollock are very light and low calorie, but have low functionality. Therefore, it is necessary to increase the functionality according to the consumer's needs, and although the functional agent and the like have been sprayed or applied to the fish meat, this functionality cannot be added to the cell level of the fish meat. It was unstable and could not function sufficiently, and there was a fear that the function would be destroyed especially when heated. According to the present embodiment, since these functional agents are dissolved in a high concentration solution and impregnated into the fish tissue by injection or the like, dispersion and absorption are carried out. Thus, by uniformly diffusing and absorbing the functional agents in the fish meat, the fish meat can be imparted with functionality in a very short time. I could see.

Example 10

The processed fish meat processed in Example 9 was freely molded, such as steak shape, stick shape, hamburg shape, dice shape, and the like. Here, you may coat | cover clothing, such as breadcrumbs, tree fruit powder, and powdered milk, as needed.

According to this embodiment, since the functional agent is uniformly dispersed in the fish meat, it has a high stability against heat and can exhibit high functionality. In addition, in order to prevent the fish meat from directly contacting with heat, a suitable thin adhesive material is coated, and bread flour, wood fruit powder, powdered milk, or crepe shape or gyozapi are attached to the surface, so that even thin meat may be denatured to heat of the functional agent. It can be seen that the multi-purpose chilled frozen food can be prevented and the functionality can be improved.

Example 11

To 3000g of fillet-shaped fish meat thawed while removing marlin's head, guts and temperature control of frozen raw materials without blood, 150cc of 4.5mol salt solution containing sodium chloride and NaCl and KCl dissolved in salts was added to fish meat. After injecting into a mesh shape, salt solubility was promoted by vibrating for 5 minutes with an electric massager. Subsequently, 140 cc of a 1.9 mol of alkali solution containing NaHCO ₃ dissolved in a high concentration of alkali was injected into the fish meat, and then vibrated with an electric massager for 5 minutes to melt and dissolve the meat tissues, and to add emulsification and gelling ability. , And modified into a capillary mesh structure to promote aging. Thereafter, 50 ml of Mirim, 50 cc of Cheongju, 5.0 g of GCR, 60 g of granular sorbitol, 5 g of a mixture of vitamin C and vitamin E and 5 g of a mixture of vitamin C and vitamin E were injected into the fish meat in a mesh-like manner and vibrated for 5 minutes with an electric massager. , Diffusion absorption of the additive solution and acceleration of aging were performed. Next, the sample was circuit processed.

Subsequently, the change of the structure was expanded 400 times with an optical microscope with the untreated sample (comparative example), and it confirmed. In the comparative example, the skeletal muscle tissue accumulated in the muscle muscles constituting the muscle fibers could be confirmed, but in the present example, the skeletal muscle tissue in which the muscle muscles were accumulated was dispersed by salts diffused by the salt film and the inner membrane. ) Collagen, elastin fibers, and the like were dissolved and substituted and swollen in a continuous form.

In the optical micrograph, in which the muscle fibers were cut in the lateral direction, the comparative example was able to confirm the width of the normal tissue of the skeletal muscle and the boundary of the white spot behind the ice crystals or the narrow membrane, but the modified example was modified to a capillary shape. It was found that the low molecular weight and fibrous protein were dissolved in the mesh and the highly modified gelation state was confirmed.

Therefore, the Example product was magnified 60,000 times with an electron microscope and observed again, and it turned out that the small filamentous thing entered between the myofibrils, and the myofibrils were cut | disconnected partially. It was also confirmed that the Z bands were considerably bent, and the myofibrils swelled between the Z bands to form fusiforms. In addition, the sample used what sliced skeletal muscle into 70 microns in all.

As is clear from the above, the biochemical reaction at the cellular level having a capillary structure allows the taste to be taken out of the cell level, and the seasoning combined with the seasoning can be produced, thereby producing a taste never before seen in fish meat. Conventionally, as a drawback of fish meat, it has been pointed out that drip after freeze thaw, disruption of meat tissue by enzymatic activity, fishy occurrence, reduction of color, etc. in the present embodiment. By tempering at the cell level utilizing the powder, it was found that quality problems that could not be solved in the past could be solved. In addition, it was found that this modification can be fully performed in a short time.

In addition, the injection treatment of a salt high concentration solution or an alkali high concentration solution may be performed simultaneously or separately from the side and front of the fish meat.

The obtained times were subjected to a sensory test with five panelists. It was found that the colored color was clear and the texture was excellent.

In the conventional use of tuna, the fresh fish is dismantled into a block shape, then processed into an agglomerate lump, which is cut out and used in a circulating flow. In addition, frozen raw materials have been semi-thawed and processed into blocks, which have been cut into lumps and used in circuits. All of them cause a sharp deterioration of quality, cause self-extinguishing by enzymatic activity, drip outflow, fishy smell, discoloration of meat, and tissue collapse, which is a major obstacle in use and has not been solved yet.

In the present embodiment, it was found that the drips and the occurrence of fishy smell can be prevented and these problems can be solved. In other words, the meat quality can be modified at the cellular level, so that the taste can be taken out of the fish meat and seasoned in combination with seasonings, resulting in a taste that has never been before. Moreover, the same effect was acquired also by the processing method which does not use seasoning as needed. In addition, it was found that after the treatment, they may be divided into three or divided into two as necessary, and circulated in a chilled state in chopped sashimi or blocks, fillets, and lumpy chunks. In addition, it was found that after freezing, after thawing and thawing, the fish may be used for various purposes, and the fresh fish may be treated like a frozen product.

Example 12

The block-shaped processed fish meat treated in Example 11 was filled in a can, and covered with a lid while degassing. The canned food was prepared by heating at 2 atm and a temperature of 120 ° C. for 30 minutes and then cooling. When the can was opened, the meat was checked for quality, and there was little water separation in the fish meat, the elasticity and water retention of the meat was excellent, the chewing taste was good, and the taste that passed through the throat was obtained. In addition, fish meat is swollen without being destroyed, and canned foods containing meat with delicate and plump taste on the surface of the meat can be obtained.

In the related art, moisture is separated from fish meat, and the taste of the meat is spilled in a large quantity, the meat is disturbed, the elasticity is not good, and the taste of passing to the throat is bad, but the present embodiment solves these problems. Could.

Example 13

The block-shaped processed fish meat treated in Example 11 was finely chopped into ashes, filled in a can, and covered with a lid while degassing.Then, it was put into a pressure cooker and cooled by heat sterilization at 2 atm and 120 ° C. for 30 minutes. It was. As a result, evaluation similar to Example 12 was obtained.

Example 14

Block-shaped or fillet-shaped processed fish meat treated in Example 11 was cut into jagged shapes according to the purpose, and vacuum-packed.

In this embodiment, there is no spillage of drips and the like, and it is possible to prevent deterioration such as discoloration, and can be used for instant sashimi, fish steak, munier, grilled fish, stewed fish, dried fish, etc. It is now possible to provide new, easy-to-use frozen and heated foods that can be taken out and used. In addition, it was found that after rapidly freezing an egg-shaped meat and vacuum-packing it, it was not torn down.

Example 15

As the fish meat, the marlin's head and internal organs were removed, and the fresh fish that had been drained was divided into two and peeled fillet meat was prepared. Subsequently, after pretreatment in the form of a minch, 150 cc of 4.0 mol of salt high concentration solution in which salt was dissolved was sprayed onto 3000 g of fish meat, and then vibrated for 5 minutes with an electric massager. Subsequently, 180 cc of a 1.2 mol-alkaline high concentration solution in which NaHCO ₃ was dissolved was sprayed, and the meat tissues were salt-dissolved by vibrating with an electric massager for 5 minutes, modified to a capillary structure by adding emulsification and gelling ability, and aged. Promotion was performed. After that, spray the additive solution in which Mirim 50cc, Cheongju 50cc, GCR 5g, Sorbitol 60g, and 5g of a mixture of vitamin C and vitamin E are sprayed, and then vibrate with an electric massager for 5 minutes to disperse and absorb the additive solution. And maturation promotion was performed. The frozen raw materials were thawed with sufficient temperature control and treated like fresh fish.

Using this processed fish meat, the following processed foods were manufactured.

1. The meat was minced and vacuum-packed in 100g units and rapidly frozen to obtain frozen processed fish meat for rice and gimbap.

2. 150g was molded into a round or oval shape and rapidly frozen and vacuum packed to obtain frozen processed fish meat suitable for fish hamburg.

3. After attaching 80g of the processed fish to a rod, heat it to 80 ° C for 15 minutes, and then cool it and vacuum-pack it, then vacuum-pack it with chilled or rapid freezing or vacuum-free frozen raw fish meat for brewing. Got it. Since it was excellent in binding property, it was able to obtain simply and with high yield.

4. To 1000g of minced meat, 100g of yolk mayonnaise was mixed and vacuum-packed in 100g units to rapidly freeze to obtain frozen fish meat suitable for laver or marlin.

5. For 1000 g of minced meat, 150 g of 5 mm square cheese is mixed, then molded into 150 g for steak or hamburg, or molded into 30 g stick, and then rapidly frozen and packed in a special case. Frozen fish meat in bags filled in was obtained.

6. Heat 200 g of processed fish meat into a thick minchi while heating it at 100 ° C. for 10 minutes, fill it in a can, cover it with degassing, heat it to 2 atm and 120 ° C. for 30 minutes, and cool it. Prepared. After checking the quality of the meat, the meat absorbs moisture separation, and it has excellent elasticity and water retention, so it has good chewy taste, and the surface of the chubby meat that is not torn down has a delicate and plump taste to the throat containing meat. Could get a tasty canned food. In the conventional products, the moisture is separated from the meat, and the taste of the meat spills out in the cans, while the meat is discolored, has no elasticity, the taste of passing through the throat is bad, and the reputation is bad, but these problems can be solved. .

7. The processed fish meat was ground to a medium thickness, and then preheated to loosen the meat, and the sauce was added to the retort pouch, heated at 2 at 120 ° C. for 20 minutes, and cooled to prepare a sauce. After checking this quality, the conventional ones have a large amount of taste in the meat, the meat is filthy-like, unresilient, and the meat is hard, and the taste of passing through the throat is bad and bad. Could solve. Less sediment of fish meat, absorbs juicy meat, makes meat elasticity and conservatism excellent, chewing taste is good, meat is not torn down, plump and the surface of meat is delicate and chubby taste is passed to the throat containing meat I was able to get a good sauce.

8. Mix 900 g of minced meat with 150 g of seasoned beef, mix with seasoning, mix it with coarsely, put it in a stepper, fill it with 60 g of Yangchang, and heat it at 100 ° C. for about 2 minutes. ), And then cooled with cold water. After cooling, the bag was placed in a bag and rapidly frozen to obtain a fish meat winner. Conventional products have problems such as shrinkage of fish meat and animal meat when heated, dispersal of meat, and swelling of fishy smells due to lack of moisture. Therefore, many additives have been used. In this embodiment, these conventional problems are solved, and fishwinners with thick meats of thick sliced meat, which have a swelling, softness, excellent elasticity and good taste, are obtained when heated.

9. To 900 g of minced meat, mix 150 g of beef treated with fish meat, coarsely, and mix it into a die-shaped or steak-shaped machine. It was rapidly frozen and vacuum packed to obtain frozen processed foods with added gelling ability.

Example 16

1) Defrost the marlin's head, guts, and remove the blood from the frozen raw material, thaw it, peel it into two, peel it, and chop it into flakes. For 3000g of fish meat, 2.8 mol of salt solution with salt concentration was added. After spraying finely chopped fish meat, salt solubility was promoted by vibrating for 5 minutes with an electric massager.

Subsequently, 110 cc of an alkaline solution with a high concentration of 1.8 mol of Na ₂ CO ₃ was sprayed onto the finely chopped fish meat, and vibrated for 5 minutes with an electric massager to promote salt dissolution while adding emulsification and gelling ability. The maturation was accelerated by reforming the meat tissue into a capillary structure.

After that, add the additive solution, which dissolved 50cc Mirim 50cc, Cheongju 50cc, GCR 5g, sorbitol 60g, 5g mixture of vitamin C and vitamin E, using a nebulizer and vibrating for 5 minutes with an electric massager to diffuse these additive solutions into solid tissue. Aging was accelerated while absorbing.

Next, vacuum packing and rapid freezing were carried out in a small bag of 100 g, and one bag of five pieces was used as a case to manufacture frozen marlin sashimi.

Subsequently, the product test was done using this sample. After one day and night storage in the home refrigerator, thawed to check the change over time. Since the present example emulsifies moisture in the meat, it can be thawed quickly, and after thawing, it was found that the quality of the circuit was not lost for 5 to 6 hours. In addition, it was also found that the same treatment can be carried out by removing the shell by splitting the fresh fish into two.

2) Combination of 50 g of marlin minced meat and 150 g of curry roux prepared in 1) above was placed in a retort pouch, and the air in the container was degassed to make six sets of sealed chambers. This was pressurized, heated and sterilized at a pressure of 2 atm and a heating temperature of 120 ° C. for 20 minutes in a pressure cooker to make curry retreat meat pieces.

3) Combining 50 g of marlin minced meat and 150 g of curry prepared in 1) above, put it in a canning container and cover the lid while degassing the air in the container, pressurized for 30 minutes at a pressure of 2 atm and a heating temperature of 120 ° C., heating, Sterilized the fish meat pieces canned curry.

4) Combination of 50 g of marlin minced meat and 150 g of curry lu pretreated in 1) above was placed in a plastic airtight container to degas the air, and nitrogen gas was injected to make six sealed rooms. Subsequently, under microwave irradiation, the fish meat pieces which were pressurized, heated, and sterilized at a pressure of 2 atm and a heating temperature of 120 ° C. for 20 minutes were placed in an airtight container to make curry.

5) As a comparative example, using the same raw material as in Example, 300 g of chopped marlin's unprocessed meat was prepared, 50 g of minced meat and 150 g of curry were combined, placed in a retort pouch, and air in a container. Was degassed to make 6 sets of sealed chambers. This was pressurized, heated and sterilized at a pressure of 2 atm and a heating temperature of 120 ° C. for 20 minutes in a pressure cooker to make curry retreat meat pieces.

6) As a comparative example, using the same raw material as in Example, 300g of marlin's finely chopped meat was prepared, and 50g of marlin's minced meat and 150g of curry were put together and placed in a canning container. The lid was closed while degassing, pressurized, heated and sterilized for 30 minutes at a pressure of 2 atm and a heating temperature of 120 ° C. to curry canned fish meat pieces.

7) As a comparative example, using the same raw material as in Example, 300g of marlin's chopped meat of the Example was not prepared, 50g of minced meat and 150g of curry were combined, and air was put into a plastic airtight container to prepare air. After degassing, nitrogen gas was injected to make six sealed chambers. Under microwave irradiation, the fish meat pieces in a gas-tight container were pressurized, heated, and sterilized at a pressure of 2 atmospheres and a heating temperature of 120 ° C. for 20 minutes to make curry.

The retort product obtained in Experimental Example 2) and Comparative Example 5) and the canned product obtained in Experimental Example 3) and Comparative Example 6) and the microwave treated product obtained in Experimental Example 4) and Comparative Example 7) are the same. The firing yield comparison test was performed under the conditions. The results are shown in Table 2.

As is apparent from this table 2,

EXAMPLES The meat became plump and soft, there was little outflow of lysate, the volume came out, the meat was elastic, the color was good, the taste was excellent, and the outstanding retort product which was not available in the past was obtained. The yield of microwave treated products was slightly lower, but the texture was almost the same as that of retort.

Comparative Example: The yield was poor, and the protein, cell membrane, root herb, collagen, etc. in the meat fiber dissolved and leaked from the meat tissue by high pressure and high temperature, and the fish meat was tattered. In addition, the meat was hard and the water retained remarkably, and the taste was not good. Microwave treatments were particularly poor in yield.

Example 17

Conger eel with a large circumference, which is difficult to be generally used as fish meat, was leaned back, and the fillet meat, which had two bones removed, was washed with water, completely drained, and chopped (2 mm) to make sliced meat. Salt was dissolved with respect to 3000 g of the obtained meat, and 150 cc of a salt solution having a high concentration of 5.4 mol was sprayed uniformly with a nebulizer using a nebulizer, and kneaded with a low-speed kneader for 5 minutes to effect dispersion absorption of the salt solution. Then, while uniformly spraying the alkaline agent high concentration solution of 2.0mol 140cc concentration dissolved in NaHCO ₃ to the atomizer to minced meat, and the kneaded five minutes was subjected to low-speed kneading dispersion absorption screen of the alkali solution is fish meat. Next, 100 ml of Mirim, 50 cc of sake, 5 g of sodium glutamate as a seasoning, 40 g of sucrose, 20 g of glucose, and 3 g of a mixture of vitamin C and vitamin E were uniformly sprayed with a nebulizer and dispersed by kneading with a low speed kneader for 5 minutes. Absorption was carried out to produce thick, minced seasoned seasoned meat. Subsequently, the shell portion was frozen, then frozen and ground to mix 20% of raw pollack meat. Next, 3000 g of this mixed meat was placed in a siren cutter and kneaded for 5 minutes by adding 150 cc of a 5.4 mol of salt high concentration solution in which salt was dissolved, followed by dispersion absorption. Subsequently, 140 cc of an alkali high concentration solution having a 2.0 mol concentration in which NaHCO ₃ was dissolved were mixed, kneaded for 5 minutes, and dispersion absorption was carried out. Thereafter, 100 cc of mirim, 50 cc of sake, and 5 g of sodium glutamate, 40 g of sucrose, 20 g of glucose, and 3 g of a mixture of vitamin C and vitamin E were added, followed by kneading for 5 minutes, followed by dispersion absorption. I made laver meat. Next, seasoned kimchi was put into a tunnel-type continuous heating furnace of a vertical heating method using a fish meat pump nozzle, and then pushed into a board shape on a Teflon-coated steel belt. Next, a conger eel is placed on a mince on top of seasoned marinated kimchi, which has been cut into a grilled eel shape, and the sliced coarse eel is baked into an eel-grilled shape while being pushed into a board shape with another fish-pump nozzle. Prepared cooked food.

The grilled eel processed product of this embodiment was a eel grilled eel with a laminated cross section having a grilled eel-like grilled eel style and superior in taste and texture than a normal eel. According to this embodiment, it was also found that the cooked grilled conger eel meat excellent in the flexibility of molding using elastic emulsification and gelled large conger eel without tearing could be produced.

Example 18

The eel was leaned back, bones were removed, and the fillet meat, which was divided in two, was washed with water, and then 3000 g of fillet meat was completely removed. To spray 3000g of fillet meat, 150cc of 4.3mol salt high concentration solution dissolved salt was uniformly sprayed on fish meat, impregnated and absorbed salt solution, and then kneading by mixing at low speed with a mixer for 5 minutes. It was done. Subsequently, 140 cc of an alkali solution with a high concentration of 1.6 mol of alkali dissolved in NaHCO ₃ was sprayed uniformly onto fish meat to impregnate the alkali solution, followed by kneading with a mixer for 5 minutes at low speed to disperse and absorb the alkaline solution, thereby improving emulsification and gelling ability. Given. Thereafter, 100 g of mirim, 50 cc of sake, 5 g of sodium glutamate as a seasoning, 40 g of sucrose, 20 g of glucose, 3 g of a mixture of vitamin C and vitamin E, and an additive solution in which 70 cc of sorbitol solution was dissolved were sprayed uniformly onto fish meat for 5 minutes. The mixer was kneaded in a low speed operation to perform dispersion absorption treatment. Next, it heated by the tunnel type continuous heating furnace (up-down heating system). Thereafter, the grilled eel was cooled and packaged, and rapidly frozen to prepare a packaged eel grilled.

According to the present embodiment, it was found that even after a long time after thawing by rapid freezing, eel grills with excellent distribution ability with good roast color with excellent taste and improved elasticity and improved yield were found.

Example 19

As a fish mass, 3,000 g of dress-shaped meat prepared by treating the frozen raw material of mackerel, which is a kind of plentiful and flesh-colored fish, by thawing and treating it as a dress shape was prepared. Next, to 3000 g of dress-shaped meat, 5 g of a mixture of vitamin C and vitamin E was dissolved in 150 cc of a salt solution of 5.5 mol of high concentration dissolved in a normal salt, and this was injected into fish meat in a mesh shape, and then ultrasonically 5 minutes of treatment promoted salt soluble dissolution. Subsequently, 200cc of a high concentration of 1.2 mol of alkali solution containing NaHCO ₃ was injected into the fish meat in a mesh shape, and then treated with ultrasonic waves for 10 minutes while salt-melting and gelling and emulsifying the meat tissue to reform the capillary structure. Aging promotion was performed. Thereafter, 50 ml of Mirim, 5 g of GCR, 5 g of a mixture of vitamin C and vitamin E, and 50 cc of sake were injected into the fish meat in a mesh-like manner, followed by ultrasonic treatment for 5 minutes. And accelerated aging.

The obtained example product and the comparative example which did not process this example were subjected to the storage test at +5 degreeC in the refrigerator. The comparative product gave off odor in 5 days, and the viscous juicy came out. On the other hand, the Example product did not decay even after 10 days, and even after 14 days, it was able to maintain sufficient freshness and maintain the quality, high lactic acid was recognized in the meat, pH was lowered, and the salt was stable. The dried fish could be manufactured. This was attempted for fish and horsefish such as horse mackerel and saury.

Example 20

The guts of the horse mackerel squeezed out of the guts, the scales were removed and the water was completely drained. For 3000 g, 150 cc of salt solution containing 4.5 mol of saline dissolved in salt was sprayed onto the horse mackerel fish, followed by vibration for 5 minutes with an electric massager. In doing so, the salt-soluble dissolution was promoted in the meat. Subsequently, 140 cc of an alkali solution with a high concentration of 2.0 mol of NaHCO ₃ dissolved therein was sprayed onto the fish meat, and vibrated with an electric massager for 5 minutes to salt-dissolve meat tissues, adding emulsifying / gelling ability to form a capillary mesh structure. It reformed and accelerated aging. After that, spray the additive solution of 50 ml of Mirim, 5 g of GCR, 5 g of a mixture of vitamin C and vitamin E, and 50 cc of sake, and then spray it on fish meat, and then vibrate with an electric massager for 5 minutes. Was carried out for a short time, immediately put into a cold air dryer, and dried for 8 hours to obtain a horse mackerel's belly.

In the conventional process, the drying proceeds in the process of distribution and sales, pickles in oil, discoloration occurs, and the taste becomes worse and hardens. In the present embodiment, the high salt solution and the high alkaline solution are sprayed into the fish meat. By being absorbed, the meat tissue is dissolved and dissolved, and the emulsifying and gelling unit is modified into a capillary structure, and the aging promoting treatment is performed in a short time, resulting in a bulging elasticity and a high level of water-retaining cell level. In addition, the oxidized, dried horse mackerel, which is highly resistant to oxidation by reaction at the cellular level of a flexible, high-yielding mixture of vitamin C and vitamin E, has a low yield due to less quality degradation such as discoloration due to oil discoloration during distribution. Processed fish meat could be made.

Conventionally, the sun-dried horse mackerel has excellent surface color and taste, but deterioration such as discoloration due to oil aging due to changes over time has occurred, but this embodiment product is hardly discolored, and its preservation property is higher than that of the conventional product. I could see that the ship is good.

Example 21

Dresses of horse mackerel, saury and mackerel treated in the same manner as the mackerel of Example 19 were baked for 7 to 15 minutes with far-infrared rays so that the center temperature of the fish meat was 95 ° C.

Then, it cooled until the center temperature of fish meat was about 15 degreeC with a cold air cooler. Subsequently, the processed meat was vacuum-packed and sufficiently preserved for hygiene control, and the change over time for 14 days was examined.

The conventional one tends to tear down due to changes over time or the meat hardens and smells strongly. However, the present embodiment has no tearing down, and the meat is soft and water-retaining and elastic, and seasoning is performed to the cellular level. It can be seen that the cooked processed fish meat can be prepared by a complex reaction with seasonings and amino acids inherent in the fish, which can be very tasty and flavored roasted. Moreover, it turned out that this can also be made to freeze or distribute by chill.

Example 22

After injecting 150cc of 4.3 mol of salt high concentration solution in which salt was dissolved in 3000 g of fillet-shaped white salmon, the fish meat was net-shaped and then vibrated with an electric massager for 5 minutes to promote salt solubility. Subsequently, 140 cc of a 2.0 molar alkali solution containing NaHCO ₃ dissolved in a fishnet was injected into the fish meat, followed by vibrating for 5 minutes with an electric massager to salt-dissolve the tissues in the meat, to impart emulsification and gelation ability. The maturation promoting treatment was carried out and modified into a capillary mesh structure. Subsequently, the additive solution in which Mirim 50cc, Cheongju 50cc, GCR 5g, and 5g of a mixture of vitamin C and vitamin E was dissolved was injected into the fish meat in a mesh shape, followed by vibration for 5 minutes with an electric massager, and absorbing the dispersion of the additive solution. Flavored salted salmon was prepared by short-term curing and maturation.

Conventionally, salted salmon has been prepared by applying salt directly or immersing in saline for a long time. When salt was applied, excessive salt intake was becoming a health problem. In addition, the immersion method requires a long time for immersion and at the same time, the salt content of the low molecular weight of fish meat flows out due to the infiltration pressure, and the salt content is increased. In addition, as a low-salt salmon, there was a problem that corruption occurs in a home refrigerator (5 ° C.) in one week.

On the other hand, in this embodiment, although salt use is about 1% of fish meat, it is assumed that the use of an alkaline agent is used to relax muscle fibers and increase salt solubility to add emulsifying and gelling ability. After 15 days, no corruption occurred. This detailed cause is not clear. Probably, the lactic acid of fish meat is dissolved and leaked at the cellular level, which drastically lowers the pH and prevents the growth of bacteria because no drips are produced. It is thought that this is because it is sufficiently emulsified and gelled in the skeletal muscle and retained in muscle fibers modified into capillary.

Example 23

They obtained the coarse salmon of childe and divided it into three to fillet. Seven samples of A to G were made from 300 g of this salmon salmon fillet.

Each sample shown in Table 3 was injected into a mesh, and aged for three minutes while vibrating with an electric massager. Subsequently, the solution II was injected into a mesh and vibrated with an electric massager for 6 minutes, thereby promoting salt dissolution, emulsification, and gelation. After the treatment, the product was stored in a refrigerator for 24 hours, frozen, vacuum-packed and stored in a freezer. The comparative example G of untreated was also frozen, vacuum-packed and stored in a freezer. In addition, the wt part in () shown in Table 3 shows the dry weight with respect to 100 weight part of raw fish meat.

Experimental Examples A and D, B and E, C and F have the same formulation, but the I and II liquids are reversed, and the order of injection is different. After cryopreservation for 7 days, thawed, half the circuits and the other half were calcined to obtain a sample. Subsequently, a panel of ten panelists carried out a sensory test of color (1) color, shape retention after cut, (3) drip occurrence, (4) elasticity, and (5) eating taste. Moreover, the (6) appearance and (7) eating taste sensory test were done about the baked goods, and the sensory test was evaluated by the 10-point method (70 points | pieces perfect score). The results are shown in Table 3.

As is apparent from Table 3, all of the samples A to F of the present example obtained 60 or more points out of 70 points, and it can be said that remarkable modification was made as compared with 36.7 points of the comparative example. Comparing samples A-C and D-F, it was better to inject a little salt first, but the results were few and could not be concluded which one was good. Since Samples B and E have relatively good results, good results are obtained without adding too much salt or sodium bicarbonate.

As a result of observing gray color, shape retaining property, and drip occurrence, the comparative example was yellowish red, and all of the present examples were transparent reddish and similar to the color of red salmon. In addition, although the flesh of the comparative example was soft and slack, and the cut was not able to stand on the dish after the circuit cut, the example could stand a slice on the dish, and the circuit was very elastic. In addition, drips were hardly generated in Examples, and water was reflected on the cut surface. In addition, even after 7 hours of room temperature, no change was observed in the observation results. In contrast, in the comparative example, the occurrence of drips was observed.

Example 24

The body of the bonito was prepared by removing the head, the intestines, and peeling it into three pieces, without peeling, to prepare 900g of bonito fillet. 45 g of 4.0 mol of a 4.0 mol concentration solution in which salt was dissolved was injected into a mesh shape with respect to 900 g of bonito, and the salt dissolution was accelerated by stimulating with an electric massager for 5 minutes.

Subsequently, 42 cc of a 2.0 mol concentration solution containing NaHCO ₃ was injected into a mesh shape, salt dissolved while vibrating with an electric massager for 5 minutes, and the aging of the gelled emulsifying unit was promoted.

In addition, 15 cc of mirim, 15 cc of cooked liquor, 12 g of sucrose, 1.5 g of a mixture of vitamin C and E, were injected into the fillet of the treated bonito, and vibrated with an electric massager for 5 minutes while adding the additives. Homogeneous impregnation aging was carried out.

(1) Half of the fillet of bonito obtained by the above treatment was cut to remove the bone in the middle of the darkened portion, and peeled to obtain a sashimi. The dorsal part was frozen, vacuum packed and stored in the freezer. The belly was just a circuit to test the taste of eating. As a result, the fatty portion of the bonito was soft and had a good taste, such as melting in the mouth. In addition, the frozen sashimi that was frozen and stored was thawed after one month, and no drips were produced and the taste test was performed, but it was eaten as before the freezing.

(2) Cut and remove the other half of the fillet of the treated bonito, cut the bone in the middle of the blackish part, put it on a skewer with the shell attached, bake the front with a gas cooker for 30 seconds, and immediately cool with ice water Got. The dorsal part was frozen, vacuum packed and stored in the freezer. The belly was tested for the taste of the meat with minced meat. The frozen minced meat, which had been frozen and stored, was thawed after one month, and tested for taste. From this, it turned out that it can distribute as frozen bonito chopped meat.

Example 25

Freshwater squid was obtained, and the feet and torso were separated, and the intestines were removed to divide the body. The skins on both sides of the squid were pierced with a needle of 1.0 ?? at intervals of about 10 mm and drilled, and 300 g of cut to about 20 mm in width was put in a vacuum mixer. 11.6 g of a 6.0 mol concentration solution in which NaCl was dissolved in water and 25.8 g of a 1.0 mol concentration solution in which NaHCO ₃ was dissolved in water were mixed, and a solution of 5 g of Mirim and 1 g of GCR was prepared. The vacuum mixer was operated at low speed under reduced pressure to 70 mmgHg, and the prepared solution was sprayed and added to disperse and absorbed. After 1 minute, the pressure was returned to normal pressure, the operation was stopped, and the treatment was finished.

The treated squid was stored in the refrigerator for 3 days, taken out, and half of it was vacuum-packed and frozen. The other half was grilled and fried and evaluated by 10 panelists, all of whom were evaluated as soft and delicious. The frozen processed product was thawed after one month, and evaluated by 10 panelists as roasting and frying. Also, the thawed product did not drip, and no oil was splashed when fried. In addition, it was found that the same effect can be obtained by spraying the solution on both sides of the cuttlefish cut off the body and the needle hole.

Example 26

Frozen black tigers (shrimps) with their heads (shelled) were obtained and thawed while managing temperature. I took 600g of this black tiger and put it in a vacuum mixer.

23.2 g of a 6.0 mol solution in which NaCl was dissolved in water and 51.6 g of a 1.0 mol solution in which NaHCO ₃ was dissolved in water were mixed, and 10 g of Mirim and 2 g of GCR were prepared. The vacuum mixer was operated at a low speed under reduced pressure to 70 mmgHg, the prepared solution was sprayed, added and dispersed and absorbed. After 1 minute, the pressure was returned to the constant pressure to stop the operation, and the treatment was finished.

The treated black tiger was refrigerated in a refrigerator for one day, and then taken out, and the half was vacuum packed and frozen. The other half looked a bit intact and was evaluated by 10 panelists. Some of them were peeled and fried to be evaluated by 10 panelists.

The results of the evaluation were all soft and delicious. The frozen processed products were thawed after one month, and were evaluated by 10 panelists as boiled products and fried foods. In particular, it was found that the smell peculiar to the shrimp disappeared. It was also found that the same effect can be obtained by removing the shell and treating the visible shrimp.

Industrial availability

As described above, according to the present invention,

(1) High concentrations of salts and alkalis are added to fish meat and treated in a very short time (1 to 15 minutes), and the skeletal muscle and fat layers are subjected to cell-level biochemical treatment to fundamentally modify fish tissue. It is possible to reduce the type and amount of additives, to be soft and to have excellent binding properties without using various binders, and to show strong heat binding properties, even if the fat layer or meat is not pressed hard, resulting in a fork or It shows excellent elasticity without being distracted even by cutting with a knife. It is free, prevents alteration loss, and realizes a high-yield and nutritious processed fish land using only low-molecular nutrients such as drips.

(2) Cell membranes, myofibrils, neighborhoods, collagen, lipids, fats, cell membranes and collagen in fat, skeletal muscle and fat tissue by adding a solution containing high concentrations of salts, alkalis and vitamins, and by a very short treatment. It can be used to relax the meat, or to modify the capillary structure by salting the meat tissue, so that the taste can be taken out at the cellular level, and when eaten after reproduction or cooking, the more you chew, the more the taste continues. A seasoning can be added and the taste can be provided by the compounding of a taste. It is possible to make an optimal product, such as easy cooking with an electric cooker such as a microwave oven, and it is possible to realize a fish meat food material that can be used freshly since the leakage of moisture during heating is maintained and the taste is kept in the meat.

(3) It prevents discoloration of meat color by oxidation in fish meat refrigeration, and develops meat color vividly, and prevents drip leakage, refrigeration, and degeneration during freezing due to thawing. Also, it can deodorize fishy fishy fishes, and stabilizes meat by gelling or emulsifying waxy components in tissues or oils in tissues, improving chewing taste, and improving meat tissues. In addition to this, the meat is prevented from being blurred during heating and use, and the year of the fish meat can be adjusted freely.

In addition, it is possible to manufacture high quality foods that are frozen foods and superior to chilled foods, and can be frozen and thawed at the time of sale to be sold in chilled state, and even frozen again at home, without any problems in quality. In addition, the processed products are excellent in preservability, so that the new frozen foods having excellent distribution aptitude can be produced with high productivity and high productivity.

TABLE 1

Hoki

TABLE 2

Marlin

TABLE 3

TABLE 4

Claims (17)

100 wt parts of round or fleshy fish meat or finely chopped fish meat, (1) drips of any one or a mixture of Nacl, Kcl, CaCl ₂ and MgCl ₂ or water or raw fish or other fish meat, Or 0.2 to 4 wt parts of a salt dissolved in the mixed liquid of the drip and water and added in a solution of 1.5 to 7.0 mol concentration, and (2) NaHCO ₃ , Na ₂ CO ₃ , KHCO ₃ , K ₂ CO ₃ , NH ₄ HCO ₃ , monosodium phosphate, disodium phosphate, trisodium phosphate, sodium pyrophosphate, sodium polyphosphate, potassium pyrophosphate, sodium hexametaphosphate, potassium metaphosphate, sodium metaphosphate, or mixtures thereof 0.1 to 2.7 wt parts of an alkali chemicals is dissolved in water or raw drips of fish or other fish or in a liquid mixture of the drips and water, and added in a solution form of 0.3 to 3.0 mol concentration. Processed fish meat. The additive according to claim 1, wherein 0.5 to 12 wt parts alcohol, 0.001 to 0.2 wt parts vitamin E agent, 0.006 to 0.3 wt parts vitamin C agent, 1 to 13 wt parts sugar, 0.2 to 5 wt parts egg white, and 0.001 to 4 wt parts are preferred. The following is a processed fish meat, characterized in that any one or more of 0.01 to 3 wt parts of antioxidant is contained. The processed fish meat according to any one of claims 1 to 3, wherein drips of raw fish meat are reduced in the round or mass fish meat or finely chopped fish meat. In the processed fish meat of Claim 1, binding supplements such as soy protein powder, dextrin, casein soda, egg whites, emulsifiers such as lecithin, sugar ester, functional agents such as DHA, EPA, chitosan, calcium, vitamins, collagen, sodium alginate , Adhesive aids such as calcium citrate, corn starch, potato starch, glucomannan, sorbic acid, preservatives such as potassium sorbate, vegetable fiber such as soy protein fiber, animal fiber such as kitchen, coconut oil, corn oil, rapeseed oil, pork oil, lard , Maintains the same food, fish oil, glycine, L- glutamic acid. Sodium L-Glutamate, Sodium Inosinate, Sodium Guanylate, Fish Peptide, Beef Powder, Beef Extract, Folk Extract, Seasonings, Pepper, Ginger, Ferbrica, Nutmeg, Scalpel, Thyme, Old Spice, Onion, Garlic Fish meat material, characterized in that one or more of spices such as coriander, calmodan, callaway, sage, laurel, marjoram, clove and cinnamon are mixed. 100-12 parts of round or lump-shaped fish meat or finely chopped fish meat is impregnated with 3-12 wt parts of a high concentration solution of salts of 1.5 to 7.0 mol (0.2-4 wt parts of salt in dry weight) into the fish meat, cell membranes, myofibrils and root grasses. And salt impregnation process for salineing collagen, lipids, cell membranes and collagen in fat, and alkali impregnation process for impregnating 1-10 wt parts (0.1 to 2.7 wt parts of alkali agent in dry weight) of 0.5 to 3.0 mol of alkali agent high concentration solution. The process for salted fish and alkali impregnation may be performed first of any of the steps. 100 wt parts of round or lump-shaped fish meat or finely chopped fish meat, 1 to 10 wt parts of an alkali agent high concentration solution of 0.5 to 3.0 mol concentration (0.1 to 2.7 wt parts of alkaline agent by dry weight) and a high salt solution of 1.5 to 7.0 mol concentration A salt and alkali impregnation process for impregnating a salt / alkali compound solution with 3 to 12 wt parts (0.2 to 4 wt parts salt by dry weight) in the fish meat. The method for producing processed fish meat according to claim 5, further comprising an additive solution impregnation step of impregnating the additive solution containing at least one of vitamins, animal and vegetable protein powders, antioxidants and sugars in the fish meat. The method for producing a processed fish meat according to claim 6, further comprising an additive solution impregnation process in which an additive solution containing at least one of vitamins, animal and vegetable protein powders, antioxidants and sugars is impregnated into the fish meat. Cellular membranes, myofibrils are impregnated with 3-12 wt parts (0.2-4 wt parts of salt in dry weight) of 1.5 to 7.0 mol of salt high concentration solution in 100 wt parts of round or lump-shaped fish meat or finely chopped fish meat. , Salting process to salt collagen and lipids, lipids, fats, cell membranes and collagen in fats, 1 to 10 parts by weight of an alkali agent high concentration solution of 0.5 to 3.0 molar concentrations (0.1 to 2.7 parts by weight of alkaline agents) and sugars, An alkali / additive impregnation step for impregnating a compound solution with an additive solution containing a mixture of vitamins, animal and vegetable protein powders and one or more antioxidants is provided. A method for producing processed fish meat, characterized in that the first can be performed. The method for producing a processed fish meat according to claim 5, further comprising a dispersion absorption step of penetrating and dispersing the salt high concentration solution or the alkali high concentration solution into fish meat. 7. The method for producing processed fish meat according to claim 6, further comprising a dispersion absorption step of penetrating, dispersing, and absorbing the salt high concentration solution or the alkali high concentration solution into fish meat. The method for producing processed fish meat according to claim 5, wherein the salting step or the alkali impregnation step is performed at a fish meat processing temperature of 20 ° C. or less and / or at a pH of 5 to 10. The method for producing processed fish meat according to claim 6, wherein the salt and alkali impregnation step is performed at a fish meat processing temperature of 20 ° C. or less and / or at a pH of 5 to 10. The method for producing processed fish meat according to claim 5, wherein the salting step or the alkali impregnation step is any one of an injection method which is directly injected into fish meat using an injector, or a spraying method which sprays directly onto the surface of the fish meat. . The process for producing processed fish meat according to claim 6, wherein the salt and alkali impregnation step is any one of an injection method which is directly injected into fish meat using an injector, or a spray method that sprays directly onto the surface of the fish meat. The method for producing processed fish meat according to claim 10, wherein the dispersion absorption step is any one of a massage method, a vibration method, an ultrasonic method, and a kneading treatment method. The method for producing processed fish meat according to claim 11, wherein the dispersion absorption step is any one of a massage method, a vibration method, an ultrasonic method, and a kneading treatment method.